500 g cream cheese, at room temperature
¾ cup crumbled soft feta
3 spring onions, finely sliced
3 garlic cloves, crushed
2 ½ tsp dried oregano
2 tsp dried dill leaf tips
2 cups finely chopped fresh herbs (we used parsley and chives)
Seeds from 1 pomegranate, for decorating
2 pieces fresh lemon peel, cut into 2 small stars
- In a large bowl and using electric beaters, beat cream cheese with 1 tablespoon olive oil. Stir in the feta, spring/green onions, garlic, oregano, dill and ½ teaspoon black pepper. Cover and chill for 1 hr.
- Remove cheese mixture from fridge and divide into 3 unequal portions, to make the trio of trees. Shape each portion into a tree shape, like an egg with a pointed top.
- Evenly cover your trees with the fresh chopped herbs. Decorate with pomegranate seeds. Transfer to a plate, cover with plastic wrap and chill for a further 30 min or longer. Top each cheese ball tree with a lemon peel star and serve with your choice of crackers or corn chips for dipping.